Moroccan Baked Salmon With Preserved Chermoula

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 4 salmon fillets, skinned
• 8 teaspoons butter
• 1/2 teaspoon crushed dried chili
• 3 garlic cloves (finely chopped)
• 1/4 preserved lemon (chopped)
• 4 tablespoons chopped fresh coriander leaves (chopped)
• 4 tablespoons chopped fresh parsley (chopped)
• generous pinch saffron
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey (optional)
• salt & freshly ground black pepper

Recipe

• 1 mix the chermoula ingredients with 2 tbsp water in a shallow dish , large enough to hold the salmon in a single layer. coat the fish with the marinade and rub in well with your fingers.
• 2 cover and leave to marinade for at least 2 hours.
• 3 cut 4 pieces of foil large enough to hold the salmon . place a salmon in each piece of foil and spoon over remaining marinade.
• 4 top each piece with 2 tsp butter, a pinch of chillies and season with salt and pepper.
• 5 fold the foil over to form 4 parcels . place on a baking sheet and allow to sit at room temperature for 15 minutes. in the meantime preheat oven to 220 degrees c.
• 6 bake in the oven for 20 minutes. serve with potatoes or maybe cous cous.